Coconut Matcha Custard

Foodmama aka the talented Maddy Tait served up this desert during our Lady Chi retreat this year. It is unbelievably delicious!! The consistency is silky. The taste is so scrumptious & creamy. It’s a must try.

Maddy met Willa on one of her Vision Sessions programs and with the support of the program and Willa’s Willa magic, she is reaching her dreams - she now runs an amazing Wellness coaching and catering business - and we are super excited to have her on board, catering for some of our amazing retreats. Thanks for sharing this awesome recipe Maddy!

For more of her food and catering goodness, go follow @foodmamabymaddy and for her Nutrition, Health & Life Coaching wisdom, go follow @well_withmaddy + For more of her offerings (featuring a whole recipe book!) check out her website - Well With Maddy

INGREDIENTS

1 can full cream coconut milk

1/2 cup plant milk

1 tbsp cornstarch

1 tsp vanilla extract (the good stuff)

1/4 cup maple syrup

1-2 of match powder (to taste)

DIRECTIONS

  1. Prepare 4-6 small ramekins or other bowl/container.

  2. Heat the coconut cream in a medium sized pot over a low to medium heat.

  3. Whisk in the maple syrup, vanilla essence, and matcha powder until smooth.

  4. Keep stirring the mixture over a low heat, being careful not to let boil.

  5. In a separate bowl whisk together the plant milk with the cornstarch until smooth.

  6. Add the plant milk/cornstarch mix to the warm matcha coconut cream an stir constantly until the mixture starts to thicken. Once you have a thick pourable consistency, take it off the heat immediately and pour into your prepared ramekins or bowls.

  7. Let cool and then cover with plastic wrap or other and place into the fridge overnight to set.

  8. Serve by itself or add shaved chocolate, dried rose petals for a pretty, Yummy desert.

 

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